- 250g (9oz) soft plain flour
- pinch of salt
- 400ml (¾pt) milk
- 3 medium eggs
- sunflower oil or clarified butter
For the orange sauce
- 125g (4½oz) unsalted butter
- 200g (7oz) caster sugar
- 150ml orange juice
- zest of half an orange
- zest and juice of a small lemon
- 150ml (¼pt) orange liqueur (optional)
- Put the flour in a bowl and stir in the salt. Add the milk, whisk until smooth, then mix in the eggs.
- Strain the batter through a fine sieve and leave to rest for half an hour.
- Pre-heat a non-stick frying pan, add a little oil or butter and roll around to coat the pan base. Pour off any excess.
- Using a ladle, pour the batter into the pan so that it just covers the base and no more. Being careful not to let the mixture go up the side of the pan.
- Cook until golden brown and flip with a spatula or palette knife – or simply toss it. Repeat until all the batter has been used.
To make the orange sauce
- Melt the butter in a saucepan.
- Stir in the sugar and citrus zest, mix well.
- Turn up the heat, add both juices and cook for 5 minutes. Add the liqueur if desired.
- Roll or fold the pancakes in halves or quarters and plate individually, or present on a serving dish. Pour the orange sauce over the pancakes.
Tips: Pancakes can be made a day ahead and kept refrigerated. When making a ‘stack’ of pancakes simply pile them on top of each other as they won’t stick! To reheat place the pancakes in the heated orange sauce or microwave for a few seconds.